Vortex pies are a tasty and crumbly shell of pastry to enclose a velvety custard, which I have enriched with grains of cocoa beans, to cover the whole a soft layer of whipped mass with eggs, flour and butter. The latter gives compact structure and less air to the mass, but taking it apart is more difficult as it is less delicate in processing than a sponge cake, all decorated with a short pastry vortex.
Production time: 1 hour and 15 minutes
Degree of difficulty (from 1 to 5): 2
Ingredients
For the shortcrust pastry
250g of flour
100g of butter
125g of sugar
2 g of salt
1 medium whole egg
½ vanilla sticks
a few tablespoons of milk if necessary
For the custard
250 g of whole milk
30 g of rice starch
1/2 vanilla stick
60g of sugar
1 g of salt
1 medium whole egg
For toppings
100 g of flour "00"
50 g of cornstarch
3 whole medium eggs
90g of sugar
45g of melted butter
2 g of salt
½ vanilla sticks
A pinch of tonka beans (optional)
to finish
A tablespoon of cocoa crue, or dark chocolate, coarsely chopped, macaroons, sour cherries
Procedure to make the vortex pie with cream
For the shortcrust pastry
Cut the butter into pieces in a bowl, add the flour, knead until you get the crumbs, at this point insert the egg, after about a minute, the salt, sugar and aromas, knead well until you obtain a compact mixture. If it should be too hard, add a few tablespoons of milk.
For the cream
In a bowl, mix the starch, sugar, salt and egg, being careful not to make lumps. Separately, simmer the milk with the vanilla, remove from the heat and pour the egg mixture, stir and put it on the heat until it thickens, cover it with food-grade film and let it cool, as soon as it is cold, mix it inside. of the cream the cocoa crue.
For toppings
Separate the egg whites from the yolks, whip the egg whites until stuck and set aside, in another bowl, whip the egg yolks with sugar and salt until a frothy mixture is obtained, at this point incorporated into the yolks the flour is the butter melted in two times and very gently, from top to bottom, taking care not to disassemble the mixture, add the aromas and egg whites always delicately. Turn the oven on at 165 degrees centigrade in static mode.
At this point assemble the dessert:
Butter a mold of 26 cm in diameter, roll out the shortcrust pastry about 1/2 cm thick, with a serrated wheel, trimmed the edges, pour the cream into the pastry shell, level and pour over the mixture for the covering, cover so uniform. Take the shortcrust pastry and sign a sausage and place it on the surface of the cake, forming a spiral. Bake in static mode at 165°C for 45/50 m or until cooked.
NOTES: if you wish you can add drops of dark chocolate, chopped almonds, pistachios, amaretti or make a layer of jam. The cake can be kept in a cool place for 2-3 days or in the fridge up to 4-5 days.
The recipe was made by Strube Efrat.
based on 3 Review (s)
